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users rating3.5/4

We devoured this meatloaf for dinner. Delicious, light asian flavors made a nice change from traditional recipe. Made in a smaller loaf pans so slices would fit neatly on a slice of toasted baguette. Salad on top big hit.

Really enjoyed the Asian flavors in this meatloaf. It's a more involved recipe than I usually go for but it's worth it, every step from the meatloaf served on toast with the fresh veg on top. Will definitely make this again.

The meatloaf was very moist and tasty - we've tried a couple of other recipes since, but the asian flavors here are subtle and delicious. I loved the glaze. This is going to be our go-to meatloaf recipe in the future...

We found this to be way too salty without the garnish (which I basically just forgot to buy ingredients for). We didn't even use stock, so that wasn't it, and made our own hoisin, so that also wasn't it. We did use all pork (locally raised free range) and that made it taste way more like banh mi than meatloaf. Anyway we prefer the banh mi sandwich recipe elsewhere on this site, and I'd say don't add the salt.

I'd do everything as written, but I would use the loaf pan only as a mold. I suggest that you fill the pan up to the edge, making sure any air bubbles are filled and the top is level and smooth. Flip the pan onto the foil-lined rimmed baking pan and let the meatloaf slip out (absent a non-stick pan, parchment paper lining might be prudent), and proceed. This way, instead of just the top, you will have five out of six sides to crisp up and accommodate whatever end-of-baking glaze captures your imagination.